Heat oven to 200?C/Gas 6. Wash the turkey and pat dry. Strip the leaves from half the rosemary and thyme stalks and finely chop. In a bowl, combine the lemon zest, chopped herbs, pancetta and mascarpone. Season well
Halve the zested lemons and stuff into the cavity, along with the remaining herb sprigs. Use your hand to loosen the skin lying over the breast of the turkey, to create a pocket. Push the mascarpone mixture under the breast skin to create a thick, even layer.
Put the onion slices into a large, flameproof roasting tin, place the turkey on top and cover loosely with foil. Cook for 3-3? hrs, until juices of the bird run clear. Bast every 30 mins and uncover for the last 30 mins if needed, to brown the bird. When cooked, take the turkey from the oven and remove from the tin and leave to rest on a platter covered loosely with foil for 30 mins.
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|Serving Size: 1 Serving (646g)|
|Recipe Makes: 8|
|Calories from Fat: 763 (62%)|
|Amt Per Serving||% DV|
|Total Fat 84.8g||113 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 19g|
|Cholesterol 443.7mg||137 %|
|Sodium 516.6mg||18 %|
|Potassium 1453.5mg||38 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.6g|
|Protein 104.8g||150 %|
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Calories per serving: 1229
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